Ingredients
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2 boneless skinless chicken breasts
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1/2 teaspoon dried thyme
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon salt
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1/4 teaspoon dried rosemary
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cooking spray
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1/2 cup chicken stock
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1/4 cup cooking sherry
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8 ounces sliced mushrooms
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2 tablespoons half & half light cream
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2 tablespoons Dijon mustard
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cornstarch
Instructions
- Spray skillet with cooking spray. Heat to medium heat.
- Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
- Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
- Add the chicken stock and sherry. Bring to a boil.
- Cover and reduce heat; simmer for 10 minutes.
- Add mushrooms and cook uncovered until the mushrooms are tender.
- Remove the chicken and mushrooms from the pan; keep warm.
- Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
- Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.